Calories Per 100g
1 Large Dish, Serves 4
Total Cooking Time
1 Hours 20 minutes
Rabbit meat is leaner than pork or beef, making it ideal for those on weight loss diet looking to reduce their fat intake whilst keeping meat in their diet. Rabbit is referred to as a game meat, which is rich in protein (even more than beef), and a very versatile meat which can be cooked in many ways such as in a stew, casserole or oven baked. With a low fat content, rabbit meat can be an important part of your low fat diet. Rabbit can be packed with flavour, making it an excellent and tasty meat.
Rabbits themselves eat mainly grains, roots and seeds , they are fast and active animals, making their meat very lean.
Replacing your beef intake with rabbit meat, will help you reduce your saturated fat intake, whilst allowing you to enjoy good meat which is full of protein and taste.
- 1 Whole Rabbit
- 4 Cloves Garlic
- 2 Large Onions
- 4 Carrots
- 3 Large Normal Potatoes or 1 Big Sweet Potato
- Handful Brussel Sprouts
- 200ml Chicken Stock
- 200ml White Wine
- Fresh Thyme
- Salt and Pepper
- Preheat the oven to 180 Degrees Celsius.
- In a large frying pan fry the rabbit using a little bit of vegetable oil until nicely brown from both sides.
- Peel and chop garlic in half.
- Add garlic to rabbit and continue cooking until brown.
- Add vegetable stock, wine and thyme to pan and simmer on low heat for 5 min. Make sure to scrape all the goodness from the bottom of the pan and fuse with the rest of the liquids.
- Peal and roughly chop all vegetables.
- Place all vegetables in a large baking dish.
- Season with salt and pepper.
- Add rabbit and liquids from the pan on top of the vegetables.
- Cover baking dish with aluminium foil and bake for 60min
- After 40min remove the aluminium foil and continue baking for another 20 min or until all is well browned.
- Take out of the oven, leave to cool slightly and serve.